Second go at terrine.

[checkdude]

Made some few weeks ago and enjoyed it immensely. Only it was gone much too soon. While looking for something else in the freezer saw some meat that needed to be used . Pork shoulder, pork belly,skin, couple of trotters and some bones from pork bur I was saving for something or other. Brined it for 2 weeks in Pop,s brine,rinsed of and got my aromatics together. came to just over 16 lbs. Into the biggest pot i got it went (my canning pot lol) turned the heat to medium to slowly bring it up to simmer. Too 1 hr. To get there then 5 hrs. more. Took the meat out to cool,strained the broth and reduced it to 1/3 mabey close to 1/4.mixed it all together and in lasagna pans to set. covered with saran wrap and into the fridge overnight. Today had some for early lunch. last time I did not use enough of the broth and this time too much. Also should have tried to defat the broth a bit. Still very tasty. Thanks for looking.

 

[Gonna Smoke]

Looks good and brings back a lot of memories. Growing up, we raised and butchered our own hogs and my dad made souse. Not exactly the same, but close and we never wasted anything. I just remember that he never put any of the "good cuts" in his souse, but everything else except the "squeal" went in....

 

[kawboy]

Looks good! Made salmon Terrine a while back in class, Dang that was goooood! May have to try some other meats.

 

[checkdude]

Looks good! Made salmon Terrine a while back in class, Dang that was goooood! May have to try some other meats.

Darn never thought of fish! Would it be same process? Can other type of be used? Can you post your recipe?

 

[kawboy]

If I remember right, It was basically pureed up salmon, with egg whites and seasonings. I think it was 4 egg whites to 16 ounces of salmon. Poured it into a plastic wrap lined pan and placed in a bath of fish stock. Poached in the oven until set. I don't see why other types couldn't be used.

 

[checkdude]

If I remember right, It was basically pureed up salmon, with egg whites and seasonings. I think it was 4 egg whites to 16 ounces of salmon. Poured it into a plastic wrap lined pan and placed in a bath of fish stock. Poached in the oven until set. I don't see why other types couldn't be used.

thanks for getting back to me on that. will try it when next i get a mess of fish.